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How to make Creamy Roasted Poblanos Enchiladas

Today, I’m sharing with you this recipe that uses roasted poblanos peppers and peanuts, together with the rest of the ingredients form a creamy and mild sauce that covers the corn tortillas filled with shredded chicken breast. They are usually served with the lettuce, cheese and radishes, and all of those fresh components make a delightful combination in your mouth. The toppings are an essential part of the whole recipe, so don’t skip them. Trust me; you are going to like this dish.

I found the recipe many years ago on a book I used to owed; “Los Mejores Antojitos Mexicanos” by Patricia Gonzalez, somehow, I lost that book during my several house moves, but I remember the ingredients and made it my own according to my own taste. They are called “Enchiladas- Pachuqueñas”, referring to the city of Pachuca, the capital of the State of Hidalgo. It is located about 50 miles from Mexico City. And, despite being so close to a big city such as Mexico City, the atmosphere is very different, quite calm and relaxed. Its climate is semi-arid with cold nights and pleasant days. One of the most famous dishes of the city are known as a pastes, a type of empanadas with a filling of potatoes and meat, and enchiladas mineras, very similar to those I have here on the blog.

MAKES 12 ENCHILADAS

INGREDIENTS

½ cup milk & 1/4 cup cream

1 ½ (1/2-IN) slices of Mexican bolillos or French baguette*

4 Poblano peppers, roasted, cleaned and cut into strips

½ cup White onion, chopped

½ cup roasted peanuts

4 tablespoons vegetable oil

Salt and pepper to taste

12 corn tortillas

1 Chicken breast, cooked and shredded seasoned with salt and pepper.

TOPPINGS

2 cups Romaine Lettuce, finely shredded

¼ cup cotija chesse or 1/3 crumbling cheese (like queso fresco)

4 Radishes, finely sliced

NOTES:

*You can use White sandwich bread instead of the slices of mexican rolls or french baguette.

** These are not spicy enchiladas, but you can add a jalapeño or Serrano pepper to add some spiciness.

DIRECTIONS:

1. Mix milk and cream in a small bowl and soak the slices of bread in it until the bread has softened, about 2-3 minutes. Add the milk and cream mix with the softened bread into a blender, alone with the roasted Poblano strips, white onion, garlic and roasted peanuts. Process until you have a very smooth and creamy sauce.

2. Heat 1 Tablespoon of oil in a medium size frying pan and pour the sauce to cook. Bring to a boil, then reduce to a simmer, whisking occasionally, until the sauce has thickened slightly, about 6-8 minutes. Season with salt and pepper. If you prefer your sauce less thick, add 1/3 cup of chicken broth and stir to dilute it. Once your sauce is ready, set aside while you fry the tortillas.

3. In a medium size skillet, heat the rest of the oil at medium high heat. Slightly fry the tortillas, one by one, just enough to soften and warm them. Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.

4. To form the enchiladas, fill each tortilla with a couple of tablespoons of shredded chicken; roll up tightly, and place seam-side down on a plate (I like to serve 3 enchiladas per plate). Once the three tortillas are rolled, cover with a few tablespoons of the sauce. Top with the shredded lettuce, cheese and radishes.

Reader Interactions

Comments

Hi Mely. This is Jorge from Hispanic Kitchen. I hope you're well. Beautiful dish! I featured it on the HK Facebook page and used the photo to illustrate. I hope that is OK. The post links back to your site. I think our followers will like it very much. Un saludo

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¡HOLA!

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes of authentic Mexican food. Read more…